This pumpkin chai latte is lightly sweetened with maple syrup and is full of warm, cozy fall spices!
I sure wish I had some Halloween goodies to share this week. But instead I’m bringing you this pumpkin chai latte! It’s really tasty… just not very fun.
If you’re looking for something more Halloween-y, try these spider cupcakes. They have whole wheat, gluten-free and grain-free options!
For something super healthy that pretty much any kid should be able to eat, try these healthy Halloween monster mouths.
I originally posted this pumpkin chai latte recipe 6 years ago and am posting it again because more people need to see it! I’m also having major issues finding time to develop new recipes.
I’ll be back from maternity leave starting in February, though, so things will get back to normal around here soon!
My son is almost 1 year old and still wakes and drinks every 45 minutes throughout the nights on most nights. There are exceptions but not many! And sleeping through the night? Haha. Nope. Not once.
I’m so tired. Almost all the time. This tea helps! It’s especially great for someone like me who doesn’t like coffee.
This recipe is just pumpkin, maple syrup, pumpkin pie spice, vanilla, black tea and milk. It’s hard to go wrong with an ingredient list like that, right?
If you like that flavor combination, be sure to check out my pumpkin spice latte Nutella muffins. Homemade chocolate hazelnut spread makes them paleo and dairy-free!
You can use whatever type of milk you’d like in this pumpkin chai latte. Make sure to use dairy-free milk for paleo and vegan.
If you use canned coconut milk, I recommend watering it down. Use 1 cup (or even 1/2 cup) coconut milk and the rest water. It’s really rich otherwise.
And if maple syrup isn’t your thing, use whatever sweetener you want. I just really love maple with pumpkin and all those fall spices!
This drink would be a great addition to your Thanksgiving table. Make a huge batch and keep it in the slow cooker. And don’t forget this paleo vegan pumpkin pie!
I keep trying other pumpkin pie recipes so I can post a nut-free version but none of them are even close to being as amazing as that cashew-based version. Definitely give it a try if you can have nuts!
Pumpkin Chai Latte (paleo, vegan)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 2 cups
- 1/4 cup + 1 tablespoon (75 grams) pumpkin puree
- 2 tablespoons maple syrup
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon cinnamon1
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon ginger
- 2 cups milk of your choosing (use dairy-free milk for vegan / paleo)2
- 2 bags of black tea
- In a small saucepan, bring all the ingredients, except for the tea bags, to a boil over medium heat. Remove the saucepan from the heat, add the tea bags, and let the tea bags steep for 3 minutes (or however long the tea bags say). Sprinkle with some cinnamon before serving if desired.